The world's most versatile stew: Puchero
In the month of January, cold winds from the north blow down across the altiplano of central Mexico, and those of us lucky enough to get away for a few weeks or so gravitate toward Mexico's beaches or ...
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The bird is the word: Pavo, guajolote, totole - Part Two
(Read Part 1)
Last month's column contained recipes and historical background on the turkey. This Mexican native, found on holiday tables all over the country, adapts well to the local seasonings and ...
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The bird is the word: Pavo, guajolote, totole
First of a Two-Part Holiday Turkey Feature
Once again, the time to talk turkey has arrived, and in Mexico this can inspire quite a bit of talk indeed. Over thirty words for the bird have been used...
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Fabulous frijoles: Mexico's versatile legumes
When asked by the New York Times magazine to write about the most important contribution of the past millennium, Italian author Umberto Eco chose the humble bean. In How the Bean Saved Western Civiliza...
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Traditional Mexican cooking school in Tlaxcala: An interview with recipes
September is back-to-school time, so what more fitting topic for this month's Mexico Kitchen column than a Mexican cooking school? One of the questions most frequently asked by readers concerns the ava...
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Mexico's wild mushrooms, gifts of the rainy season: Huitlacoche
Rain brings a more astounding variety than ever to the bounty in the markets. Corn and fresh chiles are stacked high, along with a number of herbs, both familiar and less well-known. Among the tastiest of the season's offerings are the wild mushrooms, some of which are known as setas.
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Mexico's delicious fresh fruit drinks: Aguas frescas
The beverages known in Mexico as aguas frescas are an inspired compliment to the rich melding of chiles, herbs and spices found in Mexican food. They act to counter-balance strong flavors and are always light, never cloying. Aguas frescas function somewhat like sorbets, in that they refresh the palate.
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A culinary guide to Mexican herbs: Las hierbas de cocina, Part Two
Last month's column contained a list of Mexican culinary herbs - some as well-known as cilantro, and others a bit more esoteric - and their uses. This month's column contains recipes usin...
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From New Spain to nouvelle cuisine: Pasta mexicana
As anyone who has ever eaten a comida corrida - the "daily special" at restaurants in Mexico - knows, the course called sopa seca will either be a plate of rice or some shape of pasta wit...
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A culinary guide to Mexican herbs: Las hierbas de cocina
Spring is the season of renewal, evident in the green buds poking up through the warming earth and, here in Mexico, symbolized by the wheat sprouts that adorn altars during Easter week. For many people...
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Sweet treats from Mexico: Los dulces
Mexico's irresistible bakeries and breads: Las panaderias
Como pan caliente - "like hot bread"- is the expression used in Mexico to indicate something that is popular, best selling, or in demand. And indeed, going for hot bread is one of the daily culinary ro...
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The Hungry Traveler
The Hungry Traveler: Mexico
by
Marita Adair
(Andrews McMeel Publishing, Kansas City)
Available from Amazon Books: Paperback
You are famished. After hours on the Mexican high...
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The cuisine of Tlaxcala: food and tradition in central Mexico
Tiny Tlaxcala may be Mexico's smallest state but it is one of the most quintessentially Mexican in its traditions, especially in the realm of cuisine. The same artistic flair with which the people of t...
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The cuisine of Puebla, cradle of corn
The creative blending of diverse ingredients is the hallmark of Mexican cooking, and in the state of Puebla it is a passion. Everywhere there is talk of food. People give detailed accounts of what they...
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Guacamole
I love it. There is no better way to savor an avocado than in a good guacamole. What makes a good guacamole, though, is a matter of opinion.
I was invited to a friend's house for dinner a while back a...
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The cuisine of Nayarit
The following is a quick guide to the cuisine of Nayarit. This guide was discovered by Conner and adapted from the original Spanish version by Camille. There are several foods listed for which there ar...
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